My LAZY BREAD. The most EASIEST [OPEN CRUMB] sourdough bread. | by JoyRideCoffee

[@diogojvc]

we clearly have different concepts of lazy... good video though

[@joerobert7847]

LOL. I am with you there

[@JB-yg3ew]

I'm five minutes in and it's already more than work than I was expecting for an "easy" bread.

[@BreadbyJoyRideCoffee]

for this type of crumb, believe me it's very easy. let's rise the standards. of course no knead bread is more easy (kzbin.info/www/bejne/hJi2fpuqh9ySprc) but for a lacy crumb this is the most simple variant.

[@jeffwells641]

Lol same. I was hoping it was a magical no-knead variant. Oh well. Still impressive. The only difficult part, IMO, is the lamination step. It looks easy enough, but I tried doing it with the 83% dough (from the "No More Sticky Dough" video), and I could definitely see that someone better than I am could get the job done with my dough, but I really couldn't. I technically got it folded into layers though, and my dough feels super, super strong compared to what I'm used to making, so I'm happy. I'll get it eventually. I just can't wait to bake that bread, I can tell it's going to be the best bread I've ever made, since it's doing all the things I could never get my dough to do before.

[@beverleyklein7264]

Maybe if we lived in a forest we'd feel differently, but I'm with you. Calming to watch though.

[@nahaidiew2991]

Lazy and easy ? This is genuine love of baking!!!

[@xin-xinmah8517]

Looks like you truly know the flour and the yeast and the process very well. Really envy. Thank you for showing your passion in making excellent bread.

[@BreadbyJoyRideCoffee]

Thank you!

[@julianahamouz212]

Definitely not lazy by my standards lol Thank you for this beautiful video. I will try this approach because I feel like my attempts at shaping always deflate the dough and I end up with a not so open crumb, regardless of the hydration. Your bread is absolutely beautiful.

[@BreadbyJoyRideCoffee]

Thank you Juliana, indeed is not so lazy, but for open lacy crumb it's the most confortable :)

[@TofiYee]

Watching your video makes me so zen. Every move is so careful and intricate. Nothing lazy about it at all! Thanks for sharing.

[@nikinikolakaki9346]

Yessssss!! Finally a "lazy" bread!! If you had left the dough less hours in room temp then shaping could have been possible but I admire you being so versatile and read what the dough needs. In the past when people had to make their own bread for the family (and families were really big) used less hydration and let the dough ferment in ambient temp. So this is a lesson from the past. In Greece, as flours are weak in general, longer fermentation in ambient temp and lower hydration helps make a bread with open crumb and crispy as you nicely point out. Well done!! (music+scenery fascinating as usual)

[@BreadbyJoyRideCoffee]

Ki Niki. I'm thinking now about the ambient temperature in Greece ... The starter were probably stiff. And a bit of salt too. In Romania the same. Thank you!

[@nikinikolakaki9346]

@@BreadbyJoyRideCoffee well, in the past (eg my grandmother used to keep a stiff starter but before 2nd WW and after there were no domestic refrigerators!! Actually, it was not a true starter but she kept a piece of the dough after she had added the salt--just before shaping the bread. She kept it in a clay pot at the coolest part of the kitchen covered in olive oil...and in Crete olive oil is abundant as every local have their own olive trees!I guess due to the mild climate in comparison to the northern countries that was possible and it has been the practice of the people making bread until quite recently) that was the case. In Italy though they are used to keep a stiff starter even nowadays...when you make panettonne you need a stiff starter, I guess it is supposed to be more powerful for demanding doughs. Nowadays things are different and refrigerators are our allies...Thank God!! :)))

[@pkontopoulos]

Mdm Niki, indeed the Greek flours are very weak and high hydration creates floppy results and takes a lot of work to create a good gluten structure. Looking around in stone mills the quality of the resultant flour is even poorer. Also barley is quite common that creates very dense bread and glorious rusks. So we have to settle for weak flours with good taste and make the best of them.

[@nikinikolakaki9346]

@@pkontopoulos I agree with what you point out about the flours. On the other hand I'm not one of those who likes compromises...ha ha ha !! Hopefully, we can find good quality flours in Greece that are not of Greek origin as many people do.

[@rweakley]

Every time he does a lamination, I want him throw pizza sauce and cheese on it and throw it in the oven!

[@BreadbyJoyRideCoffee]

:))))

[@hulqen]

every time he does a lamination, I look at my own mess of a dough and cry... :P

[@jpeood32]

good idea, think this would be easier than try to toss one!

[@jennifernguyen1184]

@@hulqen Haha! I made a big mess last night too.

[@alim3611]

ha ha ha same here lol

[@davidburke75116]

I want the bread but I don’t think I would ever pull this off, looks divine!

[@winewoman224]

Excellent work . Congratulations on a beautiful video and product.

[@donnathorne4430]

Absolutely loved this video…beautifully done….thank you 🙏 for sharing …can’t wait to give it a try!

[@atlenta1]

Thank you so much for sharing your technique. Good things come to those who wait.

[@nikosmix]

My favorite amateur baker,I am so into your ideas and philosophy of bread baking and handling.Thanks for sharing your knowledge....!

[@BreadbyJoyRideCoffee]

Thank you Nick!

[@NickSzabadkai]

Thanks! You Videos are always an inspiration.

[@arbitScaleModels]

Beautiful. I also put in the fridge before shaping to reduce work on first day. Can you please make us an open crumb recipe with dry yeast? Applying your skills to yeasted dough would be truly unique!

[@BreadbyJoyRideCoffee]

will be a challenge for me. never tried :))) but will be!

[@medicaldawg9734]

@@BreadbyJoyRideCoffee I would also love to see what you would do with dry yeast! Do you think the less "wild" nature of dry yeast would make it harder to achieve large bubbles in the crumb, or is it still possible? I moved and don't have my sourdough starter anymore and am dreading making a new one so I've been baking bread with dry yeast recently :(

[@BreadbyJoyRideCoffee]

@@medicaldawg9734 I think also works with dry yeast. Maybe more easy and more open. Just we must adapt the method. I will think at this!

[@abdullahul-haq6944]

@@BreadbyJoyRideCoffee I’m like you, I cringe every time I think of using dry yeast instead of my starter

[@petevogt]

Would this possibly work with a poolish?

[@stiglarssen908]

Excellent walkthrough. Just finished two breads following this video step-by-step. Very tasty and I got very close to the same structure and crumb. The only thing I had to improvise on was when I removed the dough from the proofing vessel the morning after. My dough was sticking a litte to the bottom, so it tore the dough a little. Solved this by carefully folding the dough over itself, one fold. Proceeded with the steps from the video after that.

[@markgory6847]

LAZY ? different concepts, but a work of art. great for a lazy Saturday afternoon's pottering

[@RobertaPeck]

Beautiful meditative video- the perfection of technique, the pauses in nature, the perfect repetitive quality of the music---The viewer experiences two masterpieces: the creation of the final bread filigree and how you have captured the process. Beautiful!

[@bquint6843]

After watching your videos I don't know what desire is stronger make bread or go hiking. Thanks for all the vids they are very informative and helpful. oh BTW the bread in this vid is a thing of beauty

[@BreadbyJoyRideCoffee]

you can do both. but don't give up at hiking for a bread :) Thank you!

[@KeyHBCR]

Me again! I followed this one and worked great! I did not get an open crumb, but because I had to alter the instructions a bit, 2h less of fermentation at room temp because from a comment I read, that would've let me shape the bread. But in general I think it resulted great. Thanks!!

[@KeyHBCR]

Too sad I can't post a photo

[@BreadbyJoyRideCoffee]

@@KeyHBCR do you have a link? on social media?

[@KeyHBCR]

@@BreadbyJoyRideCoffee I sent you a DM on IG with the photos

[@tomasgulas]

I'm makingtime today again, for the 2nd time, just put it in fridge after night of rising. Came out really good the first time.

[@remingtontheblack4953]

Beautiful. True art.

[@BreadbyJoyRideCoffee]

Thank you!

[@erikabalazs]

I baked it, it became super, perfect recipe. Thank you!

[@BreadbyJoyRideCoffee]

Thank you Erika!

[@isaacdewispelaere3309]

Once again thank-you for your videos I've made the most excellent bread with your process. This is next on the list

[@nieldapf]

Muy buenos videos! El pan también tiene buena pinta 😋.... Beautiful soundtrack!

[@chunkapur5057]

Its almost transparent 😲! Always learn something new from every video you make, thank you 😊

[@BreadbyJoyRideCoffee]

Yes, amazing that translucent texture for me too. Thank you!

[@lauraz3124]

I love your elegant style.

[@BreadbyJoyRideCoffee]

Thank you Laura!

[@figenergungor8122]

Perfect 👍

[@jonztube]

Love it - but I don't have the patience to make it. Thanks for showing how to use hot rocks to make steam. Really useful!

[@BreadbyJoyRideCoffee]

Thank you. Maybe you should at least give it a try. :)

[@alvinchan9645]

Very impressive and thank you for taking the time to make this video. Surprised the dough holds up so well, we learn about over-proofing so much that this just feels counter-intuitive. Will definitely try this recipe next time. Thanks again.

[@BreadbyJoyRideCoffee]

It's medium hydration and indeed holds up so well. Thank you! You will like to do it. :)

[@raimundoneto1689]

Easy yet beautiful! Congrats. It's interesting, even with that much gas it kinda holds its shape two hours from the cut.

[@BreadbyJoyRideCoffee]

Thank you. Because of medium hydration.

[@raimundoneto1689]

@@BreadbyJoyRideCoffee got it. My brain automatically set your bread as high hydration haha as for the flours that I use, at my skill level, 65% hydration is the maximum

[@Capitainealain]

Magnifique !!

[@Mwelkiorum]

Fascinating.

[@BreadbyJoyRideCoffee]

Thank you!

[@nigelbarber6630]

I add a saline solution after the dough has been made with water flour and starter. The saline is then folded in as you show. I find the crust and flavour is improved because there is a slight salt hit on the tongue. Also it simplifies the process.

[@zhivkominoski754]

Baked it this morning turned out amazing a bit on the darker side, I'm guessing the reason is my starter was feed just with whole wheat flour, and instead of strong bread flour I used all purposes one but it came out perfect

[@NectereYT]

I always learn so much from your videos, thank you

[@BreadbyJoyRideCoffee]

Thank you, glad for that!

[@NickSzabadkai]

Wouw! Looks great!👏

[@BreadbyJoyRideCoffee]

Thank you Nick!

[@betamoose]

Lovely, lovely bread, I just have to agree with the others that it doesn't seem 'lazy' to me. But worth a try, for sure, though. :)

[@pkontopoulos]

Ι follow your youtube channel sometime now as I am a amateur baker and explorer of the bread processes. I always surprised for the sort period of autolysis you do, and how dense and easy to handle is your dough with medium to high hydration like the 73% of today. I wonder what is the protein level of your flour. Well done and keep up the good work.👍👍👍

[@BreadbyJoyRideCoffee]

This one is strong one, I guess over 14%. But it's not always what the numbers look like. The flour is not very friendly, when I bought it I didn't like it at all. Other 12% protein flours are much better. But slowly I started to feel it and I made beautiful breads with it. But I won't buy it anymore :) If I look at you on my channel, there are clips with successful breads and weaker flours (all purpose, ground semolina, countryside flour, etc.)

[@Rotadiva]

I really love watching your videos, so mesmerizing. Merci!

[@BreadbyJoyRideCoffee]

Thank you Randy! Glad to have you here!

[@saharsrestaurantstyle7514]

look very nice i will try it

[@rami8361]

Very Very NICE. . . ! ! ! ! ! Never tasted such bread... Love to try and make it 👍😋😛😊 Thank You very much... Nice Beautiful forest... Scarry too... No bears around ?!? 😲😮😧

[@BreadbyJoyRideCoffee]

Thank you,. Few year ago was one. And a tiger escaped from Zoo :)))

[@lavague7648]

Hello from greece. I love your videos. I have reach the point to have nice oven spring and goodlooking and tasting bread. But i need more open crump. The wild stuff. There are several videos on this issue. Minimal shaping and lamination is one part of the equation that do not work with weak e.g a.p. flour. I think the key here is the flour. You need to get a very extensible dough. If i miss something pls advice.😂

[@sharonn9991]

Yay the recipe!! Can’t wait to try it out. Thank you!

[@BreadbyJoyRideCoffee]

Thank you, show us the results :)

[@sirtooby]

Impressive, I follow almost the same schedule for my bread but I clearly off with the regards to your folding technic. Have only tried once with the autolys, must try that again. I am also way down on time for the last rest. Will try your recepie, thanx.

[@BreadbyJoyRideCoffee]

Thank you Tobias. Keep working, you will understand more with each bake even if the results don't satisfy you sometimes.

[@sirtooby]

Done my first try of your bread. Think I got it a little bit wetter, so the last fold was all but easy 😁. It came out nice but not as big holes that in yours. Family liked it much, thanx

[@shadybad9836]

Thanks for your reply mate👍🇬🇧

[@JoeKaye959]

Your videos are a pleasure to watch.

[@BreadbyJoyRideCoffee]

Thank you Joseph!

[@Fernando-ox5mo]

New subscriber here. Thank you! Beautiful music and views from the forest as well. Much appreciated during this time of shutting down in a small apartment.

[@BreadbyJoyRideCoffee]

Thank you Fernando!

[@mightymcduff2056]

What is the music?

[@LucaGRizzi]

Beautiful

[@filon4you1510]

Very nice video about bread, very clearly presented, I'm a baker too and I really liked this video

[@zanea6820]

can you make a video about how to prepare a starter that has been dormant in the fridge for a long time? and how to make the starter less acidic

[@BreadbyJoyRideCoffee]

I never keep the starter in the fridge. Make an effort for a week or two and you will see the difference. I've been thinking about a significant video about the starter for a long time, I will definitely do it. Thank you!

[@trackie1957]

I use my starter about every three weeks and never feed it in between. When I plan to make bread, I take the starter from the fridge the day before. Pour off dark liquid and stir. Transfer a small amount to a clean container and feed it to 2-3 times it’s weight (If you start with 40gr starter, add 40gr each flour and water). I add the water first, shake it up to mix and oxygenate, then add the flour, shake again and stir to complete blending. Often, this rich feeding will produce a vigorous rise, but if not, one more feed usually does it. If you have stored in the fridge for over a month, it could take a few more, so keep trying and be patient.

[@mfrobert100]

Hello! I love your video. Thanks for sharing your skills. Could you tell me what 100% starter hydration means. Also, what is the name of that beautiful and hypnotic piano melody you chose for your background audio? Amazing! Thank you.

[@Khaledikaa]

Well done! I like your way to make bread

[@BreadbyJoyRideCoffee]

Thank you!

[@pavelnakaznenko9445]

For those who wonder: the author behind the soundtrack is Franz Gordon. It is called "Altostratus"

[@mfrobert100]

Yes! That's the name of the composer, and the title of the piece. Absolutely love it. So hypnotic and friendly!

[@luciealie]

Wonderfull bread or ciabatta? If this is lazy I wonder what else you do with your regular bread. ;-))

[@BreadbyJoyRideCoffee]

Thank you! for this type of crumb, believe me it's very easy :)

[@nicecakeandfood-4860]

it looks nice and fantastic💝👏💯👍🔔🔔🔔

[@BreadbyJoyRideCoffee]

Thank you!

[@luckyfriday5366]

A subtle and efficient technique...your flour has to be right and the lievito madre as well! I think, if you bake regularly, you will appreciate your lievito madre and a reliable source of quality flour! Using dry yeast I got kind of o puddle of cow dung - using active fresh yeast (or lievito madre) I got a football!

[@JimCDC11]

Yet another excellent video and recipe. I want to try this one. Thank you!

[@BreadbyJoyRideCoffee]

Thank you Jim!

[@denisekong6904]

If I don’t have baking stone or lava stone, can I bake in DO like how the sourdough bread are to get the same result ?

[@keithgrima5271]

These videos highlight how important it is to have good flour. Your fermentation is on point but it's crazy that you got all that rise after skipping the shaping altogether.

[@richardgledhill6801]

I made this bread yesterday, it was not quite as open as shown, but then I am not as expert or patient as this bread master. Nevertheless it turned out to be very good and a great eat, the most interesting part of my bake was that I baked it in my Ninja air fryer this morning in small one portion pieces, three at a time it baked very well in 13 mins at 220 on air fry setting, my Ninja is the chamber and lid model rather than the drawer model, but no matter I guess. For my next trick I and going to try it in my pizza oven if it doesn’t rain !

[@sharanbirbrijnath549]

Fabulous video.....your analysis of time constraints and daily pressures is spot on....my first attempt at this was very enjoyable.....well done !

[@BreadbyJoyRideCoffee]

Thank you. For me, it is the bread that fits best in my program. While you are in the family in the evening, you do some operations and the next day you cook it when you have time.

[@sharanbirbrijnath549]

Two queries....at the lamination stage do you sprinkle water on the surface ? And, what are the rough dimensions of the square you laminate ....thanks

[@BTs-he1lg]

Love the background music! Perfect schedule to have fresh bread for lunch. Got fair amount open crumbs, but dough spread out more than rising up. When turning dough out from pan, bottom kind of stringy. I made your starter a few months ago, last month decided to leave in fridge and feed when its needed, used after only one feeding at its peak, might be not enough strength? No extra shelf for the upside down pan, ended up covered the bread with a deep pan on top like dutch oven with hot water at bottom shelf. Thank you

[@BreadbyJoyRideCoffee]

Hi thank you! You must try if works only after one feeding. I guess will work but best results you will have when is more vigorous, non acidic, strong (usually you keep it at room temperature - make an effort and keep it one week at RT and see the results).

[@beckytsukishima6088]

@@BreadbyJoyRideCoffee Thanks, will keep at room temp from now on

[@BTs-he1lg]

@@BreadbyJoyRideCoffee First feeding back to RT 19-20C, 1:3:3, nothing much happened after 12 hours, rise 0.5 after 18 hours, peaked at 24 hours to a little more than double and bubbly. 2nd feeding at 26 hours. How do I get it back to twice a day or its ok once a day? Thanks Becky

[@abhayumranikar]

Tried the recipe - brilliant!. I also loved the relaxing piano music - who is it by??. Keep up the good work!

[@commanderuseless1685]

No offense, your bread looks absolutely amazing and the techniques involved were great - but how is this lazy and easy?! Haha!

[@randakamal7149]

Easy🙈

[@ivanaguedes7539]

For sourdough bread type, the process in the video is considered very easy!

[@jeffwells641]

@@ivanaguedes7539 It's not the sourdough that makes it difficult, it's the Pan De Cristal - the giant air pockets and lacy crumb. Sourdough is just a different type of leavener - once the dough has reached the first rise there isn't much difference between the two except for flavor. The sourdough may be slower if you used a starter past its peak to get those sour notes, but that's about all. The technique is the same - it would be just as hard to do with yeast, though the order of things would probably be slightly different. A typical Pan De Cristal is much higher hydration and takes about 4-5 more hours of work before you get to that lamination stage. Getting such a similar effect with 75% hydration and a lot fewer stages of kneading and folding is very impressive.

[@ivanaguedes7539]

@@jeffwells641, thank you for our reply! I am usually amazed by the crumb´s outcomes of this guy! I am still learning and training to make sourdogh, however I never get such result ; ( Perhaps, is a characterisctics of the flours we have here in my country

[@green7apocalyptica]

🥖🍞♥️🔥 that's just Magic 😍

[@BreadbyJoyRideCoffee]

Thank you!

[@green7apocalyptica]

Your a Wizard @@BreadbyJoyRideCoffee 🧙‍♂️ Really, if I would have left the dough for 2 more hours it would been a floppy mess😅 but with you it's just amazing 🥳 the bread has huge oven spring and it's so fluffy 🤩🤤👏🔥

[@BreadbyJoyRideCoffee]

@@green7apocalyptica try to keep your starter with less acidity and will stay fine for many hours

[@green7apocalyptica]

@@BreadbyJoyRideCoffee oh! Thank you! I will try it this way🥳🥳🥳

[@tanyametaksa8217]

@@BreadbyJoyRideCoffee how do you determine the acidity of the starter. I have enjoyed all your videos. Learned a lot from them and from your videos as well at Trevor Wilson and Kristen (full proof baking) that you suggest. Many thanks for your inspiration.

[@dosbox907]

WHAT MAGNIFICIENT PIECE OF MUSIC IS THAT????

[@pni5ewz]

Another great video. Thank you.

[@BreadbyJoyRideCoffee]

Thank you Ronen!

[@caasr57]

Hello from Brazil, Sourdough bread’s Whisperer🥖🙌👏 Doing the maths, I figured it out that your way to calculate hydration does take into account the levain’s water and flour contents, isn’t it?

[@pang890528]

amazing content as usual, love your approach in baking sourdough =)

[@BreadbyJoyRideCoffee]

Thank you!

[@lihan1234]

This has the feel of a silent film from the early 1940s with the structure of an industrial film from the 50s. Great video !

[@BreadbyJoyRideCoffee]

Thank you!

[@terrygorry]

Excellent work, great video

[@BreadbyJoyRideCoffee]

Thank you Terry!

[@gekngotan8338]

looks interesting and simple but am new to sourdough bread, so do you mind enlightening me as to what is your healthy starter like. Thanks for sharing your passion.

[@BreadbyJoyRideCoffee]

keep it on room temperature not in the fridge, feed it twice a day with smal ration (1:3:3 - 1:5:5) and use it when is at peack

[@andyelliott292]

Superb

[@BreadbyJoyRideCoffee]

Thank you Andy!

[@ursulakienow4756]

einfach super !!!

[@zumbafanification51]

Wow ! That is beautiful open crumbs. Letting it proof for added 2hours did not do any damage. Do you know what happened when you overproof your dough?

[@gioiosa54]

Hi nice bread - can this be reproduced with mechanical kneading ?? If so what methodology ?? Thx

[@gaelleg7083]

Mesmerizing....Just a quick question: could it work without the lamination here ? My idea of lazy doesn't include the lamination process...;-) Thanks!

[@hayhouse3]

Nice Videos. I am an amateur baker for year, but never had the open crumb like in your bread. I am going to start with your lazy bread recipe and see how it goes. I am worried a bit that my starter once incorporated, will complete fermentation before the night is over. It’s been pretty active lately, so I may try to do it all in one day. Any thoughts?

[@garrettpeters3438]

Thanks for the detailed instructions in the bar. You make it look so easy. I will have to try this. 🍞👍🏼

[@BreadbyJoyRideCoffee]

It's really easy.

[@kellyaquinastom]

Any possibility of making this same bread without sourdough? And perhaps with straight bread flour? Thank you.

[@juanlamanna2574]

Fantastic bread. Delicious, crusty. Thanks so much. Question: can I proof it in a banetton and then bake it as a single loaf instead of 2 smaller loaves?

[@Danielseven-ir2mq]

I would guess yes. Some bread lovers belief a bigger loaf taste better than a smaller one. Especially with certain recepies. That's my 2 cents.

[@lynntony8949]

I tried looking up the flour that you used. There are so many. Could you please take photos of bags. Then I will know which to order. I love your movies!!!

[@pakhoy8648]

This shall be the 1st of your bread I attempt 😤! By the way what did u put in the pan to create steam?

[@NicolasEjzenberg]

Hello when you do lamination, do you spray water on the table and your hands ?

[@clkbunny6766]

I think your videos are great!

[@BreadbyJoyRideCoffee]

Thank you!

[@rcurielh]

Perfection !!!

[@SebasVLopez-lx2ix]

Hi, I really like your channel and your videos are so useful for me, I followed all the steps from the video but I don't know why but, my crumb is so wet, this is a problem because my dough is over proof or underproof?

[@stevefeller4843]

LOVE THE MUSIC!

[@brigitteabraham510]

Thank you so much for all the recilies of sourdough bread i make few of them and i m enjoying it very much I have a question is it possible to make halah bread from sourdough starter?

[@borbetomagus]

Song: 'Altostratus' by Franz Gordon

[@BreadbyJoyRideCoffee]

yes:)

[@jvallas]

Thank you.

[@fmara5223]

Genius!

[@BreadbyJoyRideCoffee]

Thank you!

[@randakamal7149]

Amazing thank u

[@eddydewilde4958]

Even after retirement I can't see myself devoting so much effort to make Lazy bread. I've got other things to do!

[@BreadbyJoyRideCoffee]

never say never :)))

[@marianfrances4959]

New sub! Going to try this! 😉🇨🇦

[@BreadbyJoyRideCoffee]

you will like it! :)

[@cheriecanelas2325]

His do you make that 65 g of sour dough started? Do u use 1:1:1 ratio to make 65g?

[@cheriecanelas2325]

Ugh I don’t have a sour dough starter so how much active dry yeast would I need to use for THIS recipe? Someone please help lol I really want to try this recipe

[@chenrowenais]

Hi.. if i use a stiff starter of 50% hydration do i have to add more water to the dough itself? Thank you!

[@shadybad9836]

Hi,mate, could you please do this with dry yeast, 🤞👍🇬🇧

[@BreadbyJoyRideCoffee]

will try to do :)

[@stav55]

@@BreadbyJoyRideCoffee I am also curious if it is possible to get this level or at least a decent crumb with dry yeast. Please make a video!

[@domenicosaracino8290]

Thanks for this beautiful video. I tried to follow your instruction but when I flipped the dough from the pirex it didn't come down. And from what I see we use the same stuff! Should I add oil? How do you do it without oil or flour?

[@BreadbyJoyRideCoffee]

I guess you starter was too acidic and your dough was over proofed in bulk. Work in early gluten development and will be no problem when flipping the dough.

[@domenicosaracino8290]

Nice advice! Thank you very much :)

[@songfullee]

What are some options to substitute these European flours you use? It's very difficult to get whole wheat "le 5 stagioni" and manitoba white flour Molino Verrini type "0" in the US

[@thenekochan5621]

Great video! I was wondering if you could double the ingredients to make two loaves